cherry jam

Name: Cherry Jam
Prep time: 30 min
Cook time: 25 min
Yield: 7
Cuisine: American
Ingredients: 1 quart(s) or (4 cups) chopped and pitted sweet or sour cherries; 4 - 5 cup(s) sugar; 2 tablespoon(s) lemon juice (use only with sweet cherries); 2 package(s) or pouches ball liquid pectin

(3 RATINGS)

169 Pinches 5 Photos

Kim Campbell

Youngstown, OH

Updated on Jul 3, 2012

Well here is my second batch of goodies that I made from my 10 lb bucket of sour cherries. Of course, this jam is super easy to make and doesn't take too much time. It is another beautiful jar of jam and I look forward to having some of this cherry jam on a toasted English muffin tomorrow morning with a good cup of hot coffee for breakfast. This is another recipe from my Blue Book --guide to preserving. Hope you enjoy.

Rate

prep time 30 Min

cook time 25 Min

method Canning/Preserving

yield 7 - 8 half pints

Ingredients

1 quart or (4 cups) chopped and pitted sweet or sour cherries
4 - 5 cups sugar
2 tablespoons lemon juice (use only with sweet cherries)
2 packages or pouches ball liquid pectin

How To Make cherry jam

Step 1

First chop your cherries up in a food processor or by hand. I coarsely chopped mine.

Step 2

Combine cherries, sugar and lemon juice (if needed) in a large saucepot. Bring to a boil, stirring until sugar dissolves. Stire in liquid pectin.
Step 3

Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if neccessary. (I did have to do this.) Ladle hot jam into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps.
Step 4

Process 10 minutes in a boiling-water canner. Then remove and place on counter to cool. Let sit overnight and the check lids again; tighten if necessary and label your jars.
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